Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Yield 5 Cups

Ingredients

  • 3/4 cup Pearl or Israeli coucous
  • 6 oz Each Yellow and Green Beans, trimmed
  • 1 1/2 cups Fresh Shelled Peas
  • 3 tbsp Cider Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large Clove Garlic, minced
  • 2 tbsp Dijon Mustard
  • Pinch Salt and pepper
  • 2 tbsp Chopped Fresh Parsley
  • 2 tbsp Chopped Fresh Mint and Basil

Instructions

  • In a large saucepan of boiling salted water, cook couscous for 2 minutes. Add beans and peas; cook, stirring for 4 minutes or until beans and couscous are tender but firm. Drain well and place in large bowl to cool to room temperature.
  • In a small bowl, whisk together vinegar, oil, garlic, mustard, salt and pepper. Stir in parsley, mint and basil. Pour over couscous mixture and toss well to combine.
  • Makes 5 to 6 servings
Nutrition Facts
Peas and Beans Pearl Couscous
Calories
170
% Daily Value*
Fat
 
3
g
5
%
Carbohydrates
 
29
g
10
%
Fibre
 
6
g
25
%
Sugars
 
4
g
4
%
Protein
 
6
g
12
%
Sodium
 
90
mg
4
%
Vitamin A
 
1500
IU
30
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
40
mg
4
%
Iron
 
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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